Rye bread in a multicooker Panasonic SR-TMH18

Rye bread in a multicooker Panasonic SR-TMH18

Category: Yeast bread

Ingredients
Peeled rye flour	360 g
Wheat baking flour	210 g
Rye flakes	30 g
Salt	2.5 tsp
Sugar	2 tbsp. l.
Yeast	2 tsp
Panifarin	2 tbsp. l.
Agram	2 tbsp. l.
Vegetable oil (mustard)	30 g
Kvass wort concentrate dilute with water to 420 ml	35 g
Coriander	1 tbsp. l.

Cooking method

• Darnitsky baked.
• The dough was kneaded by a bread machine. Then I loaded the bun into a multicooker bucket greased with vegetable oil. Included 20 minutes. heating. The dough grew like crazy. After 1 hour 30 minutes. put the pastries on for 65 minutes. Since there was a lot of test, this time was not enough. Added another 20 minutes. I turned it over and put the former top on for another 20 minutes.

Note

Tasty . 2 tbsp. l. agram did their job - that distinct sourness appeared, which I love so much (who does not like sour, do 1 tbsp. l.)

What I understood is that the dough is great in a multicooker. She is just perfect for this, the dough rises very quickly. Now I will use it in this capacity as well. It is very convenient when you need to bake both bread and put the dough - knead the dough in a bread maker, put it in a slow cooker and you can continue to use the bread maker to bake bread.

Great, bread, round. Probably, you can bake cakes like that?

Elena made an ingenious round bread! Does it taste the same as HP or different ???
And Zest is right - now we need to come up with something delicious for the multicooker - after all, Easter is just around the corner!

it's not entirely clear about the heating mode ... What is this MV mode?

This is the mode the cartoon enters into after cooking to keep it warm, called Preheat / Off. An example of using this mode can be found in the Raisin on making yogur in a cartoon

ah ... understandable .... but for it to turn on, you need to end some kind of cooking mode ... right? or you can turn on the heating by itself .... (read about yogurt) I'll go and try

ANSOL
The heating turns on by itself, just press the Heating button (the main thing is not to forget to turn it off)
And the bread rose better than in the bread maker - it can be seen that there is more room for growth (which is very good for rye) and then, the time of proofing can be chosen at will. We saw that it was time - turn on the baking.
I was afraid that if I took a recipe for 400g. flour, the bread will come out flat because the pan is wide. Now I'm not afraid - it will grow as it should. I think that now I will only bake in it black and will.
Celestina, Andreevna, Iziuminka, Linka, thank you, she herself did not expect such a result.

I made up my mind !!!

True, my composition turned out to be explosive:
In the evening I mixed the remnants of old sour cream and kefir (7 tbsp. L.) + 3 tbsp. l. corn flour + 4 tbsp. l (not from HP !!!) kefir sourdough from Admin. Left warm until morning. The volume turned out to be about 0.4 liters.
In the morning in HP:
this mixture
0.5 tsp yeast
3 tbsp. flour of 1 grade (in the process I added 2 tablespoons of flour)
salt 1.5 tsp
fructose 1.5 tbsp. l
malt 1 tbsp l
olive oil. 2 tbsp. l.
water 120 ml.
Mode "Pizza", kneading, then kneaded and greased rast in the cartoon. oil for 2 hours on "heating" mode
Then baking 65 min + 15 min. additional but.
Then she turned it over and again for 10 minutes. bakery products.
But I think it is not necessary to turn it over, but bring the top in the oven, and more
in my opinion it is necessary to remove the valve from the multi after 40 minutes. after baking has started.

I will try to grow dough without yeast in a multifunctional heated dough, only on kefir sourdough. Maybe faster than 7-8 hours it will turn out ... on the weekend I'll do it ...

[Alexandra]

Alexandra
It is unlikely that it will turn out faster ...
I used to put it all night (without yeast, only with sourdough), though on an electric blanket, wrapped it up and baked it in KhP in the morning.
So I did it purely rye, I have the same problem with GI as you do.
Share how it works ..

[Self-taught baker,]

Self-taught baker,

I will definitely share!

And I also hung out in the multicooker recipes section a recipe for a delicious fragrant dietary gingerbread suitable for us. Sugar free, with rye flour and bran, with fructose jam. In my fridge there is a buried quarter (this time it was cranberry jam with the addition of orange). In a plastic bag, it does not dry or deteriorate for more than 2 weeks! so that a little bit (and more and can't) last for a long time, and the rest of the household sweeps away at the moment.
I turned over the carpet in the cartoon, it was perfectly baked in the end. There is also a photo.

[Alexandra]

I will try to grow dough without yeast in a multifunctional heated dough, only on kefir sourdough.

Alexandra, you probably know this, but I will remind you just in case - on heating the cartoon for 1 hour, the contents reach 60 degrees, so be careful with the duration of heating.

[Zest,]

Zest,

Thank you!
I didn’t know for sure, but I wouldn’t risk leaving it unattended for a long time.
I think to turn it on for 20 minutes, several times during the whole long process ...

[Alexandra]

Alexandra
Thanks for the tip, I will definitely find it and try to make it.

Zest
Today my dough in the cartoon stood on the rise for more than 2 hours, without turning off, nothing, in my opinion, rose normally ...

And even if you take out the valve on the rise, the temperature will decrease ???

Today my dough in the cartoon stood on the rise for more than 2 hours, without turning off, nothing, in my opinion, rose normally ...

And even if you take out the valve on the rise, the temperature will decrease ???

It was we who, in a rather dense team, sought yogurt from the multicooker. And we found out the most interesting thing - most of the multicooker heated water up to 60 * for 1 hour, and only a few - up to 40. So, you have to follow your cartoon before entrusting the dough to her for a long time.

If you take out the valve, the thermal insulation of the multicooker will be violated, the temperature inside will tend to equalize with the ambient temperature)) As I understand it)) And at what speed and up to how many degrees - it is already necessary to determine by the method of samples.

got yogurt from a multicooker

Not guys ... there's a yogurt maker for yogurt. I cannot be discouraged from her. Get used to it, sweet thing ...

as anyone)) I am more satisfied with the volumes of multi for yoghurt, but you can't make me play with jars of yoghurt maker

Bread only on rye flour (Westphalian type) from Kosh
🔗
Added 1 tbsp. l. sugar, 2 tbsp. l. Panifarina, 1 tbsp. l. Agram and raisins.
Came in a slow cooker for 2 hours. Baking 65 min. one side and 30 min. second.
Delicious

Bread only on rye flour (Westphalian type) from Kosh
🔗
Added 1 tbsp. l. sugar, 2 tbsp. l. Panifarina, 1 tbsp. l. Agram and raisins.
Came in a slow cooker for 2 hours. Baking 65 min. one side and 30 min. second.
Delicious

Very interesting bread structure inside
Well, homemade products It is unlikely that the Japanese thought for what purpose their device would be used.
Now, for a trip to the south, only one multicooker is enough for all occasions, + a recipe book from the forum.

Well, homemade products It is unlikely that the Japanese thought for what need their device would be used.

Let them not guess.If they find out what she does and yogurt and bakes bread, then the price will be raised for a wonderful pot

Let them not guess.If they find out what she does and yogurt and bakes bread, then the price will be raised for a wonderful pot

I remember in Soviet times there was such a magazine "Science and Life". So they wrote in the newspaper that the Japanese read in these magazines the advice and ideas of our Soviet homemade products and implemented them in their own lives. It was a long time ago, but I remember in the newspaper they wrote that the Japanese offered our self-made people fees for the implementation of ideas, and ours were embarrassed and did not know what to do with this and how to behave in this case.

Perhaps such a Japanese saboteur sits on the forum of our website every day and copies and remembers everything (on the instructions of his company).

Interestingly, if many of our recipes for its use are incorporated in the next version of the multicooker, we will receive a fee from Panasonic for this, or we will consider it plagiarism.

Very interesting bread structure inside

because it is with raisins, and I put it at the beginning of the batch (I was afraid that it would not interfere), then it was partially smashed to shreds with a mixer. And the bread inside turned out to be dense-sticky-candied. And not because of under-care, but because of the broken raisins. And the bread is based on one rye flour. Delicious
In sl. just try to put the raisins at the end.

Perhaps such a Japanese saboteur sits on the forum of our website every day and copies and remembers everything (on the instructions of his company).

Interestingly, if many of our recipes for its use are incorporated in the next version of the multicooker, we will receive a fee from Panasonic for this, or we will consider it plagiarism.

I am sure that it will be so and we will consider it plagiarism.

If they find out what she makes and yogurt and bakes bread, then the price will be raised for a wonderful pot.

So our hucksters have already turned down such a price that it becomes scary. I’m naive, when I bought, I thought that half a year would pass, there would be no problems with its purchase and prices would fall. And here is ..... While you buy, you run into prices ...

People!!! I baked my bread in a cartoon ... SUPERRR !!!! A real loaf, tall. fluffy, beautiful, tasty !!!

Rye bread (based on a recipe from Elena Bo)

Dry yeast (the label should say - MIX WITH FLOUR) 2 tsp. (took 2.5 tsp yeast)
Peeled rye flour 360g.
Wheat baking flour 210g.
Rye flakes 30g.
Salt 2.5 tsp (2 tsp.)

Sugar 2 table. l. (took brown)
Panifarin 2 tbsp. l.
Agram 2 tbsp. l. (you get sour), you can put 1 tbsp for less sour bread. l. or replace (if not) with 10 ml. apple cider vinegar (with water) (put 2/3 tablespoons Extra-R)
Vegetable oil (mustard) 30g.
Kvass wort concentrate 35gr. diluted with water to 420 ml. (I added 1.5 tablespoons of malt instead of wort) Coriander 1 table. l. (did not put)
I put everything according to the recipe !!! I put Pelmeni in the bread maker for 10 minutes ... I frantically watched the timer so as not to miscalculate the moment of shutdown ... The machine was working with difficulty ... I even called my son-in-law, I say, listen to how she suffers, how difficult it is for her. .. After 10 minutes I turned it off, I opened it ... Mom dear !!! And I didn't pour water ... !!! 8O My poor HP kneaded dry flour for 10 minutes !!! Moreover - malt - I also did not brew it with boiling water !!! The question is, where is the woman's brains ??? !!!

I took 440 ml of water at room temperature, more so that the malt grabbed ... I poured it on top - again on Pelmeni for 10 minutes ... Switched over ... Rye program, mode - croissant, start !!! Then she took it out, put it in a cartoon and put it on heating for 20 minutes, (heating in the multitask on the Heating button for 20 minutes on the clock and off when the time is right) off and for one and a half to two hours of proofing, then baking in the mult ... 65 min + 30, coup, and another 20 min ... And a miracle loaf came out !!!




TRY IT !!! RYE BREAD IN MULTA IS BAKED BETTER !!!

Now I will only bake rye in the cartoon ...

Gasha, well done. You did it.

[Elena Bo]

Elena Bo , only thanks to you, my dear !!! Thank you very much for the recipe and for the idea !!!

People! Answer urgently !!! I looked into the cartoon, and there the dough was already stuck to the lid. What to do? To include baked goods? The dough lay in the mullet for only 40 minutes after heating for 10 minutes. And if you turn on the baking, where will it go further? K A R A U L !!!

Didn't wait for an answer. She peeled the dough off the lid and stuffed the pot into the oven. Next time, I'll try to halve the ingredients.

Galina57, what kind of multicooker do you have? Small?

I looked into the cartoon, and there the dough was already stuck to the lid.

I didn't have this ... I baked in Panasonic ... 18 ... Maybe you have a different model, and you had to reduce the number of ingredients, according to your cartoon?

The multicooker I have is an ordinary Panasonic sr-tmb 18 ltq. I kneaded in a bread maker and wanted to bake in a cartoon. Well, in general, "it turned out as always." Probably brought the yeast, opened a new 500 gr. pack. I bought it yesterday in Platypus.

thank you all for your sympathy.

I looked at my "failure" in the oven and decided to put everything back in the cartoon (anyway, the dough doesn't rise anymore). I continued to bake this bread according to your recipe. And a MIRACLE happened! The bread was a success! Before that there were delicious loaves, but this one is a VERY TASTY MIRACLE !!! GREAT !!! THANK YOU!!!! All is well that ends well.

Well, thank God!!! And then I already broke my head, why didn't it work !!! Congratulations!!! No pictures?

If I manage to recapture the remains of the loaf from the household, then the daughter will come home from work and take a picture.

The question is: is it possible to knead rye dough at home in KhP, put it in a bag and take it to the dacha (it takes about 1 hour to go). And there to bake in a slow cooker ??? And what are the nuances? Will the proving time decrease?

Link, I think you can, just take a bigger bag, but it's better to put it in some container.

Thanks for the quick response, I'll try. I would like to impress my mother-in-law.

Take it in a saucepan. Nothing will happen to him.

Finally, I did the planned "trick" with the transportation of rye dough to the dacha and its further baking in MV.
I took as a basis everyone's favorite recipe for Darnitsa bread from Fugaska, counted it for 500 grams of flour (so that the loaf was higher), replaced the water with yogurt. The following recipe turned out:

Sour milk at room temperature - 380 ml,
Rast. oil - 2.5 tbsp. l.
Sugar - 1.25 tbsp l.
Salt - 2 tsp
Rye flour - 190 gr
Wheat flour - 310 gr
Panifarin - 2 tbsp. l.
Malt - 2 tbsp l.
Extra-R - 1.25 tbsp. l.
Yeast - 2 tsp

I mixed everything in HP on "Test", put it in a polyethylene package. The dough rode for 1 hour and in the bag rose decently and took the shape of a loaf. So all that remained was to toss it into the oiled MV saucepan. I turned on the heating anyway and the dough rose for another 40 minutes. As soon as the dough reached the 8 mark (where the cups are marked), I decided to bake. She put the "Pastry" on for 45 + 40 minutes, turned it over and for another 20 minutes. I baked at night with a flashlight (so as not to wake anyone) And in the morning it turned out that the crust was rather dark. That is, the baking time can be reduced for such a quantity of dough. But the taste of the bread is simply AMAZING !!! The family, exhausted by the smell of bread in their sleep, rushed to taste a round loaf for breakfast. Absolutely everyone liked it, the husband asked for a rye oven now only in the MV, and the mother-in-law - not to come to the dacha without a dough ... After dinner, not a crumb was left.

Thanks to Elena Bo for a brilliant idea!

And here is the photo:

[Linka]

Linka , this is how relations are established with any mother-in-law!
I send my father-in-law a bar all the time. Yes, different every time. He calls, says thanks
Galina57, and the yeast was not Nevada, by any chance? I also bought it here in Platypus. Wonderful yeast, I'll tell you. Fit well. Smooth.

Darnitsky baked again from the previous post in the Multicooker.
This time, having arrived at the dacha late in the evening, there was no energy for night baking ... Thus, the rye dough (kneading in HP for 30 minutes) left me for about 14 hours! When I remembered about him, the dough had already taken up the whole package, it was very porous ...

This time, I greatly reduced the baking time. It was very good (for a dough of 500 grams of flour) - 45 minutes + 15 on the other side.

The bread came out excellent in appearance and taste, not sour (as I was afraid). In general, the result is very pleasing.

P.S. I began to notice a tendency (common in the forum) - now HP is used most often only for kneading dough, and baking - in the oven or multicooker. Is this good or bad?

Bread baked in the oven is definitely tastier

All August in the country she baked rye loaves in a slow cooker. How many guests there were this month - everyone was delighted. During this time I learned to stand it, so that it was tall and fluffy. But he did not want to go up twice - she wrote it off as a heat of 32 degrees!

Here is the "correct" loaf:


In the context:

Linka, handsome loaf! (y

[Rustic stove]

For several days I have been hatching such a thought, but here is such an experience! Since I can't set the temperature for proofing in my oven, a cartoon also came to mind.
Rustic stove, in vain you are about the uselessness of such a thought. For me, this idea is very valuable, especially if you need to bake 100% rye. Such a "kolobok" still has to be removed from the HP.
Today I will do it.

I baked bread in a slow cooker. The recipe is simple, for the baby: 2 cups of rye flour, 1 cup of 1st grade wheat flour, kefir, water, salt, sugar, butter, yeast. Knead in HP in the evening. Then I put it in a slow cooker, heated it for 20 minutes and didn't touch it until morning. The dough stood for 9 hours. The dough grew 2 times, did not rise up much, grew to the sides. It's understandable, it's easier for him. Baking for 65 minutes (next time I put it on 50 minutes, the bottom is fried) turned over and another 20 minutes. The result is an excellent porous bread. It is very similar in taste and smell to Darnitsky, in appearance, by the way, too. Summary: a slow cooker does a very, very good job with bread. And then I will use it for rye.

[Elena Bo]

My today's multicooker rye:



And the cutter:



Elena Bo low bow, for the recipe and idea!

[Gasha]

Today I again baked bread in a multicooker, this time according to the recipe Gasha "Borodinsky for the lazy in KhP", I made the dough in KhP, and steamed and baked in a cartoon, here is the result:





Thank you very much Gachet for a wonderful recipe!
The recipe is here:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6778.0

Oh yes girl! Oh yes, young people!
I'm just thinking about buying MV, so I'm walking here - I'll collect information, or rather, saliva
And as soon as I thought, couldn’t it be possible to bake two birds with one stone in MV at once, that is, to bake bread too (since such cakes are obtained - why shouldn't bread be) as I immediately come across this topic. FSE! This was the final case for MV.

Well, all I decided now is to buy a multicooker for sure ... and it all started with HP, that by doing the appetite grows while eating.
The most difficult thing remains ... which ... MV to choose ... it will be a long and painful process.

[Elena Bo]

Elena Bo, thank you so much for the recipe !!!
Very tasty bread and it turned out so cute